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Next, the cherries are pressed against rough drums to separate the pulp from the beans. The discarded skins are not wasted; instead, they are utilized as nutrient-rich compost on the farm. Following depulping, the beans still carry a slimy coating known as mucilage, which is removed through fermentation. This crucial step requires careful monitoring to avoid over-fermentation, which can negatively impact flavor.
The washed beans are then dried, often on flat surfaces or specially prepared drying beds. Farmers use rakes to ensure even drying, an important step that can take one to two weeks. Once the beans have reached an ideal moisture level of around 11%, they are hulled to remove the remaining parchment layer, revealing the vibrant green coffee beans.